Stock and Ledger is a contemporary American restaurant in Chicago land located in the loop. The decor features an intimate dining room and is the city's newest restaurant. Chefs Laura Piper and Rodd Goldman, built a menu following their passion for food, with local fresh farm ingredients also on the menu.

Our night starts with a welcoming from our server William and even Chef Laura Piper came by to say hi. Thank you so much for a wonderful experience to Chef Piper, Chef Goldman, William, and the rest of the staff

Get to know Chef Laura Piper:

Stock and Ledger is the second restaurant created by these two after the first restaurant that Chef Piper and Chef Rodd Goldman started in this journey with a partnership four years ago at One North Kitchen & Bar. It was on the Michelin-recommended list in 2013 and voted to have the best Mac & Cheese in Chicago.Chef Piper is packed with 8-years entrepreneurship and her passion for food earned her No. 10. In addition to winning the “Best Chefs America” award three times in her career at Trattoria.

The first course: Artichoke Fritto Misto and Mussels. The Artichoke Fritto Misto is made with a light, crispy tempura batter and favorite American ingredients which made this a good bar appetizer. It will be good to enjoy with a glass of wine or good draft beer with great company. I have to say this place has one of the best tempura batters in the city. ​

The mussels are so rich in flavors, textures, and with a spicy Spanish Chorizo to indulge a love for caramelized fennel! I enjoyed the fresh mussels as much as the sauce with their light amount of fennel flavor. The sausage had become a treasure when I discovered it in the bowl. I would eat this sauce with rice noodles and add some more Spanish Chorizo with mussels to it. Overall, this is such a great dish to enjoy. ​

Mussels: Spicy spanish chorizo, caramelized fennel broth, rouille

Mussels: Spicy spanish chorizo, caramelized fennel broth, rouille

The second course: Grilled Octopus and Salt Roasted Beets. Their Grilled Octopus salad is delicious with a spicy chorizo sausage which adds a meaty touch, some citrus from lemon confit and roasted red peppers. This dish can be enjoyed as a salad or a starter. ​

Salt Roasted Beets comes together well with kale, baby kale, citrus, pepita granola, creamy French Feta, and a touch of cumin vinaigrette. I found that cumin might sound scary when you see it is one of the ingredients. But you know what, cumin is such a good complement to the ingredients by not overpowering them. ​

The third course: eared Colorado Lamb. I am a fan of Middle Eastern flavors and lamb. This dish has such great creative ways of bringing all of the flavors together. The seared lamb, tahini, falafel, sumac, and lemon yogurt have such a great taste, and are brightened up by a parsley-red onion salad with a generous amount of fresh herbs. All of these are such good accompanying flavors. ​

The fourth course: Flourless Chocolate Cake. This is a kind of cake that’s irresistible as a treat at the end of the meal. It is rich and dark, with chantilly cream and housemade caramel. The flavors develop becoming denser and richer. You can also order vanilla gelato on the side to eat with this decadent chocolate cake. ​